Abhay Kewadkar, chief wine maker at Four Seasons was in town recently to host a Cooking with Wine session with Chef Shailendra at Stone Water Grill. While Abhay spoke to the audience about the various wines, including three whites and reds each, the brand is bottling currently and the tasting notes for each. Chef Shailendra made use of the Four Seasons Barrique Shiraz Resevere for the Steak Diane and Swiss Roestii Potatoes with Aubergine and Zucchini Bake, and the Four Seasons Blush for the Orange Mascarpone Mousse Over French Toast.
- Beef Tenderloin 280gm
- Olive Oil 10ml
- Shallots 10gm
- Red Wine 20ml
- Mushrooms 40gm
- Dijon Mustard 10gm
- Demi Glace 100ml
- Fresh Cream 20ml
- Butter 10gm
- Salt and Pepper a pinch
- Marinate the steak with sal and pepper and a splash of red wine.
- Sear it on a very hot pan. Cook until the desired doneness.
- In another pan, sauté the shallots and the mushrooms in olive oil.
- Deglaze the pan with the remaining wine. Add Dijon mustard.
- Add the demi glace and cook for about 2 minutes. Finish the sauce with cream and butter and adjust the seasoning.
- Serve over the steak with some mashed potatoes.
Swiss Roestii Potatoes with Aubergine and Zucchini Bake
- Large Talegaon Potato 200gm
- Olive Oil 50ml
- Aubergine 100gm
- Zucchini 100gm
- Mushrooms 50gm
- Tomato Sauce 20ml
- Basil 5gm
- Garlic 20gm
- Thyme 10gm
- Cream 40ml
- Parmesan Cheese 10gm
- Red Wine 25ml
- Parboil the potatoes in boiling salted water for about 10 minutes until translucent.
- Shred over a thick shredder and season with a little pepper.
- Spread the shredded potato onto a skillet in the form of a pancake and start cooking over a medium flame with a minimum amount of olive oil. Turn around occasionally till the sides are golden and the texture is crisp.
- In another skillet, grill the aubergines and sliced zucchini and add the Portobello mushrooms. Sprinkle with the tomato sauce and bake in an oven for about 10 minutes. Deglaze with a dash of red wine.
- Place the baked vegetable mixture over the Roestii Potato and sprinkle with torn basil leaves.
- In a third pan, saute thyme, add cream, adjust seasoning and add the parmesan cheese. Bring to a brisk boil. Remove in a sauce pot.
- Serve hot accompanied with a Thyme Cream Sauce.
Orange Mascarpone Mousse Over French Toast
- Mascarpone Cheese 100gm
- Fresh Cream 80gm
- Sugar 20gm
- Castor Sugar 50gm
- Fresh Orange 1no
- Cointreau 30ml
- Milk 200ml
- Eggs 3no
- Sugar 60gm
- Cinnamon Powder 5gm
- Whip the cream and sugar till stiff peak.
- Cream the mascarpone cheese till soft.
- Cut the orange into segments and reserve some rind, finely chop.
- Neatly fold the rind and segment with the cheese and cream.
- Gently fold in the cointreau.
- Hold in a refrigerator.
- Slice the sweet French loaf about 1.5cm thick.
- Mix the milk, eggs, sugar and cinnamon powder.
- Dip the sliced bread into the milk and egg mixture and cook it over a medium hot griddle till the slice is crispy.
- Arrange the golden brown French toasts onto a serving dish and top them up with the chilled mousse.